Green Goodness- Vegan, Gluten, Dairy Free Quinoa Risotto!

My darling came around for a late dinner last night and to his disdain I served him what appeared to be green porridge (inspired by the gorgeous 101 Cookbooks) . I was somewhat redeemed when he tasted it. This is like green risotto goodness, without the booze and the dairy and with a good wollop of goodness.

Goodness in the form of quinoa which is the least allergenic of the grains and also the one with the most decent whack of protein and fibre. It also has a whole lotta greens in the form of the nutritional powerhouse kale (which I may turn into if I eat much more of this stuff) and spinach and also coriander. Coriander is a love it or hate it kind of flavour, with the haters thinking it tastes like soap and the lovers thinking it tastes like a lemony dream. I’m in the latter camp. This stuff is the bizness, adding an Eastern tang to any dish and is also said to collate and disperse heavy metals.  Made with coconut, this dish is dairy free and of course gluten free.

It made a spanking lunch in the little French jam jars I picked up from Flotsam and Jetsam . Which is hands down my most favourite shop. I could spend all day in there thrashing the credit card. Anyhow, I digress, try this dish. Its yum. Make enough for dinner and jar it up for lunch in the morrow.  

 

Whats in it?

2 tablespoons olive oil
2 tablespoons lemon zest ( I like Meyer lemons)
3 cloves of garlic minced
1 tablespoon each of ground coriander and cumin
1 3/4 cups of quinoa

5 cups water or vege stock
4 teaspoons sea salt
One can of coconut cream
1 tablespoon minced ginger,

1 small chilli, red or green
1 cup coriander, plus more for serving
1/2 cup spring onions both top and bottom

  1 cup spinach and  kale
  2 tablespoons of lime juice

 

How do you make it?

In a biggish pot add the olive oil, lemon zest, garlic, coriander, and quinoa. Stir constantly until the for 7-10 minutes. Add the water, slowly and  stir in 2 teaspoons of the salt. Let it simmer gently, stirring occasionally, for about 30 minutes or until the quinoa has cooked.

Combine the coconut cream, ginger, chilli, cilantro, spring onions, kale and spinach, and remaining 2 teaspoons of salt into the blender. Blend until smooth, and then add to the quinoa. Simmer for an additional 10-15 minutes

To serve, top with spring onion, chopped coriander, a drizzle of olive oil, and a  wedge of lime.

Enjoy!